- 1/2 cup salted butter
- 3/4 cup water
- 1/4 cup milk
- 3/4 cup all purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 5 eggs
- 1 cup whole milk
- 1 cup light cream
- 1 (5 ounce) package cooked vanilla pudding mix, unmixed
- 1-1/4 cups heavy whipping cream
- 1/3 cup powdered sugar
- 2 teaspoons vanilla
- 1 cup semisweet chocolate chips
- 1/4 cup butter
- 1-3/4 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla
- For the pastry, preheat the oven to 350°F. Spray a cookie sheet with nonstick baking spray containing flour.
- Combine 1/2 cup butter, 3/4 cup water, and 1/4 cup milk in a large saucepan.
- Bring to a boil over high heat.
- Meanwhile, combine the flour, cornstarch, and 1/4 teaspoon salt in a medium bowl.
- When the butter mixture comes to a boil, add the flour mixture all at once, stirring constantly with a wooden spoon.
- Let the mixture cook over medium heat, stirring constantly, until a ball forms that comes together and cleans the sides of the pan.
- Remove the pan from the heat and let cool for 5 minutes.
- Beat in the eggs, one at a time. Make sure that each egg is completely incorporated before you add the next one. You can do this with a spoon, but it's easier to accomplish with a hand mixer.
- Prepare a pastry bag with a large round tip. If you don't have one, you can spoon the pastry batter onto the prepared cookie sheet.
- Fill the pastry bag with the batter. Pipe the batter onto the sheets in 4" strips. If you are spooning out the batter instead, make 4" x 1" strips. You should be able to make eight to 10 strips.
- Smooth the batter with a wet fingertip. Make sure there are no peaks of batter since they may burn in the oven.
- Bake for 35 to 45 minutes or until the eclairs are puffed and golden brown. Remove from the cookie sheet and place on a wire rack.
- At this point, if you don't have a pastry bag, you'll need to cut the eclairs in half lengthwise with a serrated knife while they are still warm. Pull out any soft dough and discard to make room for the filling. If you have a pastry bag, you don't need to do this; you'll just fill the eclairs with the bag from the side. Let the pastries cool.
- For the filling, combine the whole milk and light cream with the pudding mix in a large saucepan. Bring to a boil over medium high heat. Cook for 1 to 3 minutes, or according to package directions, stirring with a wire whisk.
- Remove the pan from the heat and let the mixture cool for 1 hour, stirring occasionally.
- Meanwhile, combine the heavy cream, 1/3 cup powdered sugar, and 2 teaspoons vanilla in a small bowl. Beat until stiff peaks form.
- Fold the whipped cream into the pudding mixture.
- For the frosting, combine the chocolate chips and 1/4 cup butter in a small saucepan. Melt over medium heat, stirring occasionally.
- Remove the pan from the heat. Beat in 1-3/4 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla until smooth. You may want to add more powdered sugar or milk to reach a spreading consistency.
- To assemble the eclairs, if you cut them in half, fill the bottoms with some of the filling mixture. Top with the top half of each eclair and spread with some of the frosting.
- If you are using a pastry bag, fill the bag with the filling and attach a small rounded tip. Insert the tip into the eclairs from the side and press the bag to fill each eclair gently. You can do this from the short end, or insert the tip from the long end in two or three different places.
- Frost the eclairs.
- Let stand until the frosting sets.
- Store the eclairs, covered, in the fridge.
Serves 8 to 10
Variations and Tips
- You are making a cream puff batter. That means the eclairs will puff up in the oven, but the insides may be filled with soft filaments of batter. If you find this texture unpleasant, remove the filaments after the eclairs are baked.
- You can vary the filling used. Try making a chocolate version; just use a chocolate pudding mix and add 2 tablespoons of cocoa powder along with the pudding mix.
- Consider frosting the eclairs with a maple-flavored or plain buttercream frosting.
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